Pella Chronicle

March 19, 2013

Monterey Jack Cheese Soup

By Clint Brown
The Chronicle

Pella —

Ingredients

2 c chicken broth
1 c tomatoes, peeled and diced
1 4 oz. can green chiles, chopped
1 c onion, finley chopped
3 c monterey cheese, coarsley chopped (3/4lb)
6 Tbsp all purpose flour
1/2 tsp salt
6 Tbsp butter, melted

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5 c milk, hot
1/8 tsp pepper
1/2 tsp garlic, minced
 

Directions

1
Mix broth, onion, tomato, chiles and garlic. Bring to boil on high heat; cover. Reduce heat to medium and simmer 10 minutes. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened. Remove broth from heat and stir into milk mixture 1/4 cup at a time. Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese. Stir until cheese is melted and soup is well heated.